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Add a photoRaciónes: 12
Ingredientes
- 3 c. fresh or possibly frzn rhubarb (1 inch pcs)
- 1 quart. fresh strawberries, mashed
- 2 T lemon juice
- 1 c. sugar
- 1/3 c. cornstarch
- 3 c. flour
- 1 c. sugar
- 1 teaspoon baking pwdr
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 c. butter, cut into pcs
- 1 1/2 c. buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 c. butter
- 3/4 c. flour
- 3/4 c. sugar
Direcciones
- In large saucepan, put together rhubarb, strawberries and lemon juice. Cover and cook over medium heat about 5 min. Put together sugar and cornstarch; stir into saucepan. Bring to a boil; stirring constantly till thickened; remove from heat and set aside. In a large bowl, put together flour, sugar, baking pwdr, baking soda and salt. Cut in butter till mix resembles coarse crumbs. Beat buttermilk, large eggs and vanilla; stir into crumb mix. Spread half of the batter evenly in a greased 9 x 13 inch pan.Carefully spread filling on top. Drop remaining batter by tbsp over filling. For topping, heat butter in a saucepan over low heat. Remove from heat, stir in flour and sugar till mix resembles coarse crumbs. Sprinkle over batter. Lay foil on lower rack to catch any juicy fruit spillovers. Place coffee cake on middle rack; bake at 350 degrees for 40-45 min. Cool in pan. Cut in squares. Serves 16-20.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 223g | |
| Recipe makes 12 servings | |
| Calories 548 | |
| Calories from Fat 183 | 33% |
| Total Fat 20.84g | 26% |
| Saturated Fat 12.65g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 87mg | 29% |
| Sodium 489mg | 20% |
| Potassium 246mg | 7% |
| Total Carbs 85.24g | 23% |
| Dietary Fiber 2.5g | 8% |
| Sugars 50.09g | 33% |
| Protein 6.82g | 11% |
